I do use homogenized milk since creamline is not available where I live. I hope that changes, but until it does, I have to use homogenized milk.
As for the salting, Red Leicster is the only one that I have salted before pressing. It has been cheddured for an hour then salted. The other cheeses are either dry rubbed with salt after pressing (Farmhouse) or brined (Gouda, Guidio's, Bel Paese, Caciotta, etc). One thought I do have if to low acidity is my problem, when I first started making hard cheeses I did have issues with to high acidity and so I started cutting back on the time I initially let the culture develop in the milk by 10 to 15 minutes, plus I altered how I was stirring the curd since my curds seem to get to the point of being ready to be drained by the hand test a lot quicker than the called for time. So I tend to only give a stir every few minutes instead of constant stirring. Could I have gone to far....?